The Kakadu Plums for this freeze-dried Kakadu Plum powder comes from Northern Territory Indigenous communities and Indigenous growers/wild harvesters. When buying our Kakadu Plum powder, you are supporting families and employment in Indigenous communities.

The Kakadu Plum in Marrithiel language is called Migoray. Kakadu Plums have the highest level of Vitamin C of any fruit in the world. They are extremely high in antioxidant capacity and have both the hydrophilic and lipophilic types. Due to the this extremely high antioxidant capability, research is currently being undertaken to analyse the ability of Kakadu Plum in preventing and delaying oxidative stress diseases such as Alzheimer’s, Parkinson’s, cancer and other aging and degenerative diseases such as rheumatoid arthritis.

Kakadu Plums are also a good source of Vitamin E, magnesium, lutein, folate and have a high K:Na (Potassium to Sodium) ratio. The Kakadu Plum also has antibacterial, antiviral and antifungal properties and is currently used in some food industries to extend food shelf life.

Kakadu Plum Flavour: Apple and pear with citrus tones, sour to sweet depending on how ripe the fruit is.

Quandongs have an outstanding antioxidant capacity. They are also a good source of protein, folate, iron, magnesium, zinc, Vitamin E and Vitamin C (for more nutritional information see RIRDC).

The quandong, native peach, guwandhang (Whiraduri language) or kurtuki (Ngarrindjeri language) has been around for 45 million years (pollen samples were found at Nelly Creek, SA). Aboriginals in the southern and inland arid parts of Australia have been using this highly nutritious fruit for many thousands of years. Early settlers used the quandong to make jams and chutneys. The bright red fruits can be found hanging on the quandong tree like Christmas baubles from September to November.

Flavour: Slightly sweet and tart with earthy fermented tones.

First Nations Peoples have been using wattle seed for thousands of years. They pounded the seed and used it as a flour to make a type of damper. Their traditional knowledge, passed down through the generations, enabled them to know which wattle varieties were edible and which were not. There are close to 1000 species of wattle in Australia and not all are edible. We use the species Acacia victoriae for our ground Wattle Seed.